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Tangy Pickled Carrots For Asian: 1 Amazing Recipe

Pickled Carrots For Asian
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A simple and flavorful recipe for quick pickled carrots, perfect as a crunchy and tangy addition to Asian dishes, salads, and tacos. These carrots are brined with vinegar, sugar, and salt, with optional garlic, ginger, and chili for added depth.

Ingredients

Scale
  • 4 medium-sized carrots, peeled and julienned
  • 1 cup water
  • 1 cup white vinegar or rice vinegar
  • 4 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, thinly sliced (optional)
  • 1-inch piece of fresh ginger, peeled and julienned (optional)

Instructions

  1. Prepare the carrots by peeling and julienning them into thin strips.
  2. In a saucepan, combine water, vinegar, sugar, and salt. Heat over medium-high until sugar and salt dissolve, bringing to a gentle boil.
  3. Remove from heat and stir in red pepper flakes, garlic, and ginger if using.
  4. Pack the julienned carrots tightly into a clean glass jar or heatproof container.
  5. Pour the hot pickling liquid over the carrots, ensuring they are fully submerged.
  6. Seal the jar and let it cool to room temperature.
  7. Refrigerate the jar. Allow carrots to pickle for at least one hour, or preferably overnight, before serving.

Notes

  • Use rice vinegar for a more authentic Asian flavor.
  • Adjust red pepper flakes to control spice level.
  • Pickled carrots can be stored in the refrigerator for up to 2 weeks.
  • For a crispier texture, julienne carrots thinly.
  • Consider adding other vegetables like daikon radish for variety.

Nutrition

Find it online: https://keepityummy.com/pickled-carrots-for-asian/

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